Cookbook:American Marinara Sauce

There is really no "right" way to make. Everybody's mom makes it differently. There are many different recipes, most are good and all have their advantages.

If you are having people to dinner on Friday, make the sauce Thursday night and then throw the whole pot in the fridge overnight. Before dinner (about when you're putting the pasta water on to boil), pull the pot out and put it on Low. What a time saver! And the overnight rest period allows amazing flavors and sweetness to form. You will be impressed.

Taste and season accordingly. You do not want the sauce to be salty, just not unsalty. You do not want the sauce to be sweet, just not sour. Season by adding the remaining salt and sugar a little at a time, stirring completely between tastes.